Step 1

Locate a 10-cup popsicle mold and a small heat-proof pitcher (for pouring the liquid into the mold).

Step 2

In a medium sauce pan combine 2 cups of milk (reserve remaining 2/3 cup milk), corn starch and cocoa powder. Whisk until dissolved. Add the maple syrup and salt, and bring to a simmer over medium heat. Whisk constantly, scraping down the sides and corners of pan. Once the mixture is fully simmering, cook for about 1 minute more. *Constant whisking is important to prevent corn starch lumps.

Step 3

Remove from heat, and whisk in the vanilla, Kahlua, and remaining 2/3 cup of milk. Pour fudgesicle mixture into the pitcher and then into the popsicle molds. Allow to cool for about 15 minutes, then cover, insert sticks, and place in freezer. Freeze until solid, about 6 hours.

Step 4

To remove popsicles from mold, briefly run warm water over the outside of the popsicle portion of container, stopping as soon as you can release one by pulling on the popsicle stick. Serve immediately or see Notes for storage tips.